Thank you Raid Shadow Legends
for sponsoring this video. Cooking steaks is always a winner in any party,
that is a fact, especially when you get amazing results. But for the holiday season the real king
is always prime rib. I mean there's a good reason why. That is just mouth-watering! However today
we're going to be doing something completely different as I got this inspiration from grilled.
And that is to cook this insane prime rib using a primitive style. And the goal is to find out if
this is a good idea or just a complete disaster. So let's do it! And everything starts off with the bones. As you can see this is what they call the canoe style, and that's just because they split the bone in half and you can clearly see the bone marrow. But if you look a little closer you will notice there is actually some blood inside. Now if you don't remove this your bone marrow
will have a very strong flavor and a lot of people find that overwhelming. So if you want to
have a good experience I recommend taking it out and to do it it's pretty simple. In a large
container filled with water I just throw in some salt. You want to make that water really
salty just like the ocean and one important thing is to ensure that the salt is completely
dissolved. Once that's done the only thing left to do is to throw all of the bone marrows in
there. Make sure they are all submerged. Now the only thing left to do is to put it on your
refrigerator so that the brine can do its magic, usually that takes 24 hours. The very next
day I took it out and take a look at this! As expected the brine work like a charm and most
of the blood is completely out. And as I take them out they are as white as it gets. That right there
my friends is exactly what you're looking for. But I'll tell you one thing even though it took out
most of the blood there's still a little bit left. There's no way for you to take a hundred percent
out but that's fine with me. Since our bone marrows are now ready it's time to prep the star of the
show. And this is a four bone rib roast. That right there is the king of the holiday season. And to
prep it the first thing I like to do is to remove most of the outer fat. Now there's a very good
reason for this, if you want a lot of flavor in your prime rib this outer fat must go. If you don't
take it out you will not be able to season it properly, and one of the most important things to
do is to make sure your prime rib is seasoned well, and I highly recommend removing almost all of it.
Now the next thing to do to put even more flavor on this is to start removing the bones. You don't
want to take it completely apart but at least take 90% off. As you can see once I was done this is what
it looks like. Now the awesome thing about doing this is that it will allow me to season it well.
Talking about this the first thing I like to do is to dry brine it. And as you already know that's
a fancy word just to say put salt on it and let it rest overnight. And this is a big hunk chunk of
meat so it is important to season it well. I made sure not only to season both sides but also the
edges. The wonderful thing about using dry brine is that it will allow the salt to penetrate nicely
and deeply into the meat, of course making it 10 times better. Now the only thing left to do is to
set it on a cooling rack so that it can rest on my refrigerator overnight and dry brine. And that is
perfect because it allows me time to go ahead and prepare a side dish and nothing goes better than
potato and beef. For today I'm using these gold potatoes. I actually think that they have a much
better flavor than any other. To prep them was very easy I just started by cutting them in half and if
you find pieces that are not good like this just remove them. Now the next thing to do is to throw
them in a bowl and get them perfectly seasoned. And to make sure that my seasoning will
stick I like to start off with olive oil. I made sure that every single one of them was
perfectly coated so my seasoning would stick. Talking about that I started with a little bit
of salt, followed by freshly ground black pepper, garlic powder, smoked paprika and a little bit
of korean chili flakes. Now all there's left to do is to mix it well and my potatoes are ready to be
roasted. Now here's my thought as I'm cooking the prime rib together with the bone marrows most
of the drippings will fall down. By putting the potatoes right underneath it should catch all of
that goodness, and I'm hoping a lot of that bone marrow will melt into the potatoes. Now I have no
idea if this is gonna work but we're gonna find out together. Talking about that after dry brining
my prime rib overnight this is what it looks like. As you can see there's no sign of salt that is
because it penetrated nicely and deeply into the meat, always use this method for large cuts. To add
even more flavor to my prime rib I decided to use Guga's rub. The wonderful thing about this rub is
that you can make it at home yourself, and if you have not seen that video make sure you check it
out in the description later on. Removing 90% of the bones allows me to go ahead and season this thing
well, this is the best way to put more flavor in your prime rib. Now to make this a primitive style
aka caveman style is to add in our bone marrows, and that is something you do not see every day.
To make sure that they're not gonna fall out on me during the cook I decided to tie them up. It is
not a big deal, you just gotta use butcher's twine. But once I was done this is what I was left with.
That right there put a smile on my face! But at the same time I don't really care how it looks I'm
wondering how is it gonna taste. So for that I'm gonna be first cooking it in indirect heat using
my smoker. I'm shooting for an internal temperature of 115 degrees fahrenheit and for that I'm gonna
be using my wireless thermometer. Once that's done I'll be taking all of the bone marrows out and
using my flamethrower to ensure I get a perfect crust. So now I say it is enough talking and it is
time to cook this insane prime rib. So let's do it! Before moving forward I want to thank today's
sponsor Raid Shadow Legends. If you are not familiar with Raid yet, basically you collect
some champions build up a team then fight some bad guys until you get to the boss. Power up your
champions collect new champions and move on to a fighting even more powerful enemies. Let's go
ahead and open some asian shards and try to get some epic champions. First one, I already have her
so I'm gonna use her to power up another champion. Next yes, epic! What! What's up with this guy? I like
his look but it kind of freaks me out at the same time. Have I ever mentioned how much I appreciate
the design of these characters? Look at the amount of details they have. You can see the wear and
tear marks on the paint of his armor you do not see that kind of attention to details in just
any mobile game. And the last one a very good champion for a clan boss, but I already have her
so this one is gonna be food. Raid is constantly bringing new champions. Look at the concept arts
for some of the ones they are currently working on. Look at this chameleon guy. I can't wait to
see what they're all about. Go to the video description click on the special link and if
you are a new player you're gonna get 100, 000 silver, one energy refuel, ten mystery shards, one
free champion slasher. I mean take a look at this guy do you need me to tell you he's awesome. All
of this will be waiting for you here. Thank you Raid Shadow Legends for sponsoring this video. But now
it's time to go back and try this crazy prime rib. -All right everybody here we have our beautiful
feast today Maumau. -That's a feast The Guga! -I know right? Guys we are in the middle of a storm and I hope
you guys enjoy the nice calm rain because things are about to happen. So we got to eat this up and
we got a lot of people in the house that's why we made this feast. Now here's the deal I will say
one thing, I have no footage of searing the bone marrow and that's for a good reason everybody.
So I asked my good cousin Maumauzinho as I'm slicing this beautiful wonderful thing, I said Maumau
go outside and help me out put it on the tray and I'll sear it. What happened Maumau? -I understood
Maumau put this outside on a tray and sear it. -It's all good it's all good Maumau. I think Maumau was a
little bit too excited to use the flamethrower. -It's it's making my mouth water every time I
look at it so, and then the flamethrower is always fun. I know right you cannot help it everybody
there's nothing more fun than the flame thrower because you put the crust you want. -Yes. -You know what
I mean? Versus you choose the amount you basically painting with fire. -Exactly. -That's what it is.
That's the most fun part, the most fight, most fun you can have with fire. -Exactly! All right
Maumau we got a lot of things. What do you want to try first? That's too much to try. -Uh I don't
know let's... -I want, let's go with the beef huh. -No complaints here. -So what I did was, I surrounded all of the bone
marrows around the whole thing and I roasted it. -So we want to know if there's a little bit of bone
marrow flavor. -Oh my God! -Yeah. Obviously it's not going to penetrate all the way deeply, but the crust, you
know we should give a little. -It has a little a little extra something on the crust. -Yeah. -That's
what it was. -That's a plus for me. Now if you are wondering that the bone marrow melted all the way,
no it didn't everybody. Not everything is melted it's still right there. Obviously Maumau put a nice
crust on it without you guys seeing it. Yeah Maumau? -It's okay you guys are going to find out how delicious
it is anyway. -That's what matters. -Yes! -All right let's go ahead and try Maumau before this hurricane passes by.
There's nothing better than eating on a nice rain. You know what I mean? -It's relaxing and enjoyable.
-Yeah I agree. All right cheers everybody. -Cheers! -Wow! -Wow. -So tender! And I put a huge piece in my mouth
and it's so tender. -You chew on it and it just dissolves away. -I feel an amazing flavor. I think
the bone marrow actually did something there. What do you think Maumau? -It did something. it
definitely did something there. It doesn't change the, it's not like putting umami powder on
it. -Right. -Or dry aging it's nothing like that it's just a little coat of extra flavor on top of this
thing. -I agree 100% it gave an amazing wonderful flavor on that crust. I want to try it with the
potato here's the deal with the potato Maumau. What happened was as the bone marrow and
everything was their fat was rendering the potato was right on the bottom, so it should catch
a little bit of those juices from the meat and the bone marrow. Now here's the deal. It's a marrow
potato? -A marrow, that's right a marrow potato. Cheers everybody. That's a very different potato. The
flavor smoky. Smoky and I can't believe I'm about to say this about the potato, it's a fatty potato.
Huh? -Whatever seasoning you put it around it too it's like it goes really well. -Yeah the seasoning
is amazing. -And the fat makes like a little crust on top of the... -Yeah, yeah, yeah so it makes a
little harder crust. -It's a little harder crust than the rest of the potatoes. -Not like... -Really
really nice. -Not like fried potatoes no -Yeah it's a little. -A little something, something. -Now I am
super excited to try the bone marrow yeah. -Look at Maumau. I don't know if you guys know but everyone
in my family everyone love the bone marrow. So doing something like this is where you can
prepare everything at the same time and have the family enjoy. You know what I mean Maumau?
So that is the way to do it. Now obviously I like mine with a little bit of bread. You have
to have a nice crusty bread if the bread is too soft it's not going to be the same. -Some
bread it's not good. -Yeah and check it out. That's crusty everybody. -That's a little crunchy.
-Yeah look at that everybody I mean come on I mean come on bone marrow man. I wish I had a
camera over here so you guys can see what I'm looking at it right now. I'm gonna try to do
one for you guys right now to see it inside after I take it. That's what it looks like
everybody this is bone marrow if you've never had it you've got to give it a try. You will
not regret it I promise you. Oh you're going to go all natural. Go! I want to see it before.
Go Maumau you tell us. It's like eating fat butter. -Not even. Wow! It's oh my God it's been a while
since I had it just like that. -Is it good, bad, ugly or amazing Maumau. -It's amazing! -It's very easy to understand in
three words butter of the gods that's all I gotta say nothing else to say. -That's four. - Oh that's right four words.
-It's like a gelatin almost but with a beefy flavor and when you put it in your mouth when you touch
your tongue it just starts to melt already. -Yes! -And then there's nothing for you to bite so if you
just squish it with your tongue it just...-Explodes. -It just explodes and dissolves on your mouth and
coats your whole tongue. -It is amazing everybody! Bone marrow is amazing! -The first time I saw you
doing this, -Yeah? -I was like... -It's really weird right? -It looks weird -I know, I know. -It didn't smell good
back then because it was a different smell than I you know. -Yeah you're not used to it and sometimes
you know it's bone so it does smell different that's why doing the salt brine really, really
helps as well. Anyway guys these are the results. As you guys can hear the rain is getting a little bit
harder. People are asking me to go inside and give them a little bit of this wonderfulness. That's
going to happen! And I gotta do it kind of quickly too before Maumau eats the whole thing. I hope you
guys enjoyed this video. If you do enjoy make sure you give it a thumbs up. If you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in anything I use everything
is always on the description down below. Thank you so much for watching and we'll see you guys on
the next one. Take care everybody bye-bye. We out!
